A good start is living near the ocean and finding super fresh seafood.

I used to go collect my own fresh clams at the beach, which I'd never really thought much of before at restaurants, and simply steaming the fresh shit and making a sauce out of the juices is amazing.

Seafood soups are the sort of thing that depend entirely on fresh seafood. If you don't have it, don't bother.

>>7403098
I live 5 mins from the ocean. A lot of prawn trawlers dock near too. I live in the Australian tropics so there is a lot super fresh fish, mostly snapper, barramundi and Atlantic salmon.

>>7403098
>I have no idea what to do

Easy. First you make seafood stock. You can use fish trimmings, clams, mussels, shrimp, whatever. Aromatic vegetables like carrots, celery, and onions are often added. Make the stock, then add whatever other things you like.

Do a search for bouillabaisse recipes; that sounds exactly like what you're asking for.

>>7403179
Thank you. I have seen bouillabaisse, but it looks pretty difficult. I am nervous about screwing it up. I was hoping for easy basic recipes.

>>7403188

It's pretty hard to fuck up, honestly. It was originally a peasant fisherman's food: they would sell all the high-dollar fish at the market and then keep the trimmings and not-so-popular fish to make it. It became famous so of course there are fancy versions of it at high-end restaurants. But there's no need for that level of complexity.

>>7403171
jealous